Tofu Keema in Coconut Milk

Tofu Keema in Coconut Milk
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Yields5 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 2 tbsp olive oil
 2 cloves garlic, pressed
 ½ onions, minced
 400 g extra firm tofu, diced (14 oz)
 450 ml coconut milk (1/2 can or 16 oz)
 1 tsp cumin powder
 ¾ tsp ginger powder
 ½ tsp salt
 1 ½ tsp red pepper paste
 3 cups tomato sauce
 ¾ cup frozen peas, thawed
 ¾ cup chopped carrot

1

Heat olive oil in a large pan over medium heat.

2

Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.

3

Stir in coconut milk, cumin, ginger, salt, and red pepper paste; bring to a simmer.

4

Add tomato sauce, peas, and carrots; simmer, cover and cook for another 30 minutes.

5

Garnish and serve hot.

A warm, savory Indian favorite, easy to make and exciting to eat.

CategoryDinners, Lunch, Main DishesDifficultyIntermediate

Ingredients

 2 tbsp olive oil
 2 cloves garlic, pressed
 ½ onions, minced
 400 g extra firm tofu, diced (14 oz)
 450 ml coconut milk (1/2 can or 16 oz)
 1 tsp cumin powder
 ¾ tsp ginger powder
 ½ tsp salt
 1 ½ tsp red pepper paste
 3 cups tomato sauce
 ¾ cup frozen peas, thawed
 ¾ cup chopped carrot

Directions

1

Heat olive oil in a large pan over medium heat.

2

Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.

3

Stir in coconut milk, cumin, ginger, salt, and red pepper paste; bring to a simmer.

4

Add tomato sauce, peas, and carrots; simmer, cover and cook for another 30 minutes.

5

Garnish and serve hot.

Tofu Keema in Coconut Milk



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